|Author: Emma Allsopp||Published: 14th December 2011 09:20|
A traditional Austrian Christmas fruit and marzipan sweet bread. A great alternative to mince pies or Christmas cake.
Preparation Time: 40 minutes
Cooking Time: 1 hour
60g Fresh yeast
500g Strong white flour
100g Caster sugar
pinch Ground nutmeg
pinch Ground cloves
1 tsp Vanilla extract
2 drops Almond extract
55g Ground almonds
125g Chopped mixed peel
25g Butter, melted
2 tbsp icing sugar
- Melt the butter over a gentle heat and set aside to cool.
- Warm the milk until just warm to the touch, too hot and the yeast will die. Crumble in the yeast and stir until the yeast has dissolved.
- In a large bowl, mix the flour, sugar, nutmeg, ground cloves, vanilla and almond extract. Make a well in the centre and stir in the melted butter and the milk and yeast mixture and knead well, until you have a smooth and pliable dough. (I do this in my food mixer with a dough hook)
- Knead in the ground almonds, dried fruit and chopped peel. When everything has been fully incorporated, return to the bowl, cover with damp tea towel and leave to rise for 1-2 hours in a warm place, until doubled in size.
- Knead the dough again lightly and roll out to a rectangle on a floured surface.
- Roll out the marzipan to a slightly smaller rectangle and place on top of the dough. Roll up and transfer to a greased baking sheet. Cover loosely with a damp tea towel and allow to rise again for another hour.
- Preheat the oven to 190oC/gas 5 and bake for 1 hour. Remove from the oven, brush with melted butter while still hot, and dust with icing sugar. Serve warm or cold
Any Stollen that is left over and is a little past its best can be turned into the most amazing bread and butter pudding. If you don't want to make a bread and butter pudding at Christmas time, then freeze the leftovers and use when all the fuss has died down.